Zucchini Carpaccio Recipe

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This recipe for Zucchini Carpaccio, by Bridget Fahey, is from The Fahey Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.

Just before serving, use a vegetable peeler to shave cheese over zucchini, then sprinkle with zucchini blossoms and chopped mint.

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